Ask Carb Diva: Table of Contents for the Q&A's

You Asked

I have been asked if it would be possible to compile a list, a table of contents, of all of the questions and answers that I've answered to date in my weekly series. Your waiting is over. Here it is, my friends.

This is not a static document. As you ask new questions, I will add them (and a key to the location of the answers) in this article.

Meats: Beef, Pork, Lamb, Veal, Variety Meats

Source

Here is the time for a confession—I cannot promise that I will ever address a query about organ meats (otherwise known as offal). Thusfar, I have not been asked "how to cook liver" but if that day does come, I will do my best.

Comments

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AUTHOR

Linda Lum

8 months agofrom Washington State, USA

Eric, that's a good question. I'll include it in #49.

Eric Dierker

8 months agofrom Spring Valley, CA. U.S.A.

Can I just use a pot for meatloaf?

Ann Carr

8 months agofrom SW England

Will do, LInda!

AUTHOR

Linda Lum

8 months agofrom Washington State, USA

Ann, thank you so much for your kind words. By the way, if you should ever notice that I have NOT updated this article (it must be done every Monday to include the newly-published Q&A), please kindly give me a kick in the posterior. I made a promise and I intend to keep it.

Ann Carr

8 months agofrom SW England

What a good idea to do this! Instant reference is exactly what I need as I hardly ever have inspiration in the kitchen. I can think 'salad', then look it up here - it's on my screen now.

I've just noticed that the last item on your list, at the top of my screen as I write this, is 'What to Cook When You Don't Feel Like Cooking' - perfect, as that applies to me most of the time! Thank you!

Ann

AUTHOR

Linda Lum

8 months agofrom Washington State, USA

Eric, I was doing some weeding in the garden this morning and heard some noise in the trees. I just assumed it was one of the local black-tail deer. So, in reality, it was you?! LOL

You are so kind and your words mean a great deal to me.

I don't know how to be any other way than the way that I am.

Eric Dierker

8 months agofrom Spring Valley, CA. U.S.A.

Linda I went about stalking you a bit ago. Something struck me as strange about you. You are too upbeat and encouraging and uplifting to others (is that possible? I queried and set to research) The result was clear as a bell, nobody can fake it that well ;-)

This article just shows that fact off. How kind and generous of you to do this work for us, and so well to boot.

You know all of us followers bookmarked it. Though I cannot smell it or taste it necessarily, your good food fills our hearts.

manatita44

8 months agofrom london

Not good at it but you seem to be doing well. Any librarians here? Don't know. Do as you are doing. Add something in between. Could be a cooking aphorism on a topic. "By the sweat of thy bow thou shall eat bread."

AUTHOR

Linda Lum

8 months agofrom Washington State, USA

Mary, I purposely ignored your question about liver and hoped you would forget (LOL). OK, I will find some other ideas for you, but will NOT test them out.

As for your question about soft bread and selecting fruit for a fruit salad I will address those in #49.

Thanks for your kind words and support.

Mary Wickison

8 months agofrom Brazil

Oh this is fantastic! So pleased it all came together. I have bookmarked it and will use this as my go to page for cooking tips and ideas.

I do have one issue with it..... I did ask you about cooking liver! You said we may have to part ways, as you hated it. LOL

I tend to just fry it, and then serve it with cooked onions, and mashed potatoes and gravy. I would love another way to make a simple dish using it.

If I may, I also have two more questions. Feel free to spread them out across your Q & As.

The first is regarding soft bread. I make my bread using my bread machine. I tend to only use the dough program, and then bake it as rolls. I use all purpose flour and they taste good but are quite dense. I would like to make bread that is lighter. Is it the ingredients or do I need more kneading?

My second question is about fruit for the fruit salad. How do I buy it to make sure it is all ripe at the same time to be used in a fruit salad? I tend to shop once a week.

Thanks

AUTHOR

Linda Lum

8 months agofrom Washington State, USA

Shauna, thank you so much. Once I got rolling it went pretty well. Windows 10 (which allows you to have two Chrome pages open side-by-side) really helped.

Shauna L Bowling

8 months agofrom Central Florida

Linda, this must have been a very time consuming undertaking for you. Kudos for pulling it off! It's very well-organized. Consider this page bookmarked!

AUTHOR

Linda Lum

8 months agofrom Washington State, USA

Mary, I hope this will prove to be of help to you. I will look into zinc in the diet and will information in next Monday's Q&A. If there is a wealth of data on the topic I might turn it into an article.

Mary Norton

8 months agofrom Ontario, Canada

I have saved this for future reference. My husband is the cook in the family but these days, I am slowly taking over so these hubs are very useful. Manatita mentioned that maybe you can help in putting together a zinc rich diet. I will look forward to your hub on this.

AUTHOR

Linda Lum

8 months agofrom Washington State, USA

Thanks Bill. I DID think of you as I was assembling this. I pretty much just used a cookbook format. I honestly don't know where you would begin. And to organize the questions from over 200 articles? Not gonna happen.

Bill Holland

8 months agofrom Olympia, WA

Well aren't you an organized, busy beaver? Thank goodness nobody asked me to do that. It would be the first time on the Mailbag I would refuse to answer. LOL Good job, Linda!

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